This skillet is the kind of weeknight dinner that smells incredible from the moment the scallions hit the pan. Fresh ginger and garlic build a fragrant, savory base, while coconut aminos bring that deep, slightly sweet umami punch without any soy or shellfish-derived sauces to worry about. Ground turkey soaks up every bit of that flavor, and the zucchini adds just enough tender bite to make this feel like a complete, satisfying meal. The arrowroot-thickened sauce clings beautifully to everything, giving you that glossy, restaurant-style finish with nothing more than pantry staples. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel a little special. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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